Dijon Mushroom Beef Recipes

Steps:

• In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir until thickened. Serve with hot cooked noodles if desired.

Steps:

• Slice beef into very thin strips.
• Spray nonstick skillet with vegetable cooking spray and heat 1 minute Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
• Spray skillet with vegetable cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
• Add soup, water, mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over rice.
• TIP: To make slicing easier, freeze beef 1 hours.

Steps:

• Trim all excess external fat from the beef.
• Slice crosswise into very thin slices.
• Toss beef with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
• Add 1 Tbsp olive oil, toss again, and let sit for 10 minutes.
• Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
• Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
• Add remaining 1 Tbsp olive oil to hot skillet, then add mushrooms and onions.
• Cook over high heat until onions are tender and mushroomes have given up their moisture, and the moisture has evaporated.
• Add any juices which have drained from beef strips, mushroom soup, wine, mustard, and balsamic vinegar.
• Heat to a boil, stirring constantly.
• Return beef to the skillet and heat through.
• Serve over rice or noodles, garnished with chopped chives.

Steps:

• Cook pasta and drain, keep warm Spray skillet large enough for all of your ingredients with cooking spray, heat and add beef and garlic; cook about 4 minutes.
• Add mushrooms, broth and onions.
• Reduce heat; cover and cook 3 minutes.
• Uncover; cook an additional 2-3 minutes.
• In a small bowl combine flour and milk; blend until smooth.
• Add to skillet; cook, stirring constantly, 2 minutes or until sauce has slightly thickened.
• Stir in mustard until smooth.
• Serve over pasta.

Steps:

• Trim all excess external fat from the beef.
• Slice crosswise into very thin slices about 2" long, and toss with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
• Add 1 Tbsp olive oil, toss again, and let sit at room temperature for 30 minutes.
• Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
• Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
• Add remaining 1 Tbsp olive oil to the same hot skillet, then add mushrooms and onions, and cook over medium heat until tender.
• Add any juices which have drained from beef strips, undiluted mushroom soup, white wine, and mustard.
• Heat to a boil, stirring constantly.
• Return beef to the skillet, heat through, and sdjust seasonings to taste.
• Serve over rice or noodles, garnished with chopped chives.